There’s something comforting about holding a warm bowl of soup when the air turns chilly. If you’ve been searching for a vegetable soup that feels hearty yet light, this recipe is exactly what you need.
It’s the kind of dish that works as a fall soup, perfect for cozy evenings, when you want something nourishing to carry you through the season.
Even better, this is an anti-inflammatory soup, full of bright red peppers, sweet carrots, ripe tomatoes, and aromatic herbs that not only taste delicious but also support your body with nutrients.
I’ve made many roasted soups before, but this one stands out because of its natural sweetness balanced by gentle smokiness from roasted peppers.
The carrots bring a subtle earthy flavor, and when everything is blended, you get a creamy, velvety texture without adding heavy cream.
It’s simple enough for weeknight cooking but feels special enough for entertaining. It definitely lies in the winter soup category for me.
And here’s a fun note: roasted pepper vegetable soup has roots in Mediterranean cooking, especially in Spain and Italy, where vegetables are fire-roasted to intensify flavor.
Over the years, this tradition made its way into home kitchens worldwide, and today, it’s become a staple comfort soup with endless variations.
More Winter Soups You Can Try!
Lemony Green Lentil Soup
Easy 4 Ingredient Creamy Potato Soup
Turkish Red Lentil Soup
Authentic Pakistani Chicken Corn Soup (Chinese Style)
The Core Elements of This Soup
Every soup has a backbone—those star ingredients that give it structure, flavor, and character. In this recipe, a few elements truly define the bowl:
- Red Bell Peppers are the star, roasted to bring out natural sweetness and a faint char that deepens the soup’s base.
- Carrots act as both sweetener and thickener, helping balance acidity from tomatoes.
- Tomatoes bring that classic tang and juiciness you expect in a hearty vegetable soup.
- Onion and Garlic form the aromatic foundation, infusing the soup with layers of flavor right from the start.
- Olive Oil ties everything together, carrying flavors and giving richness without heaviness.
- Seasonings like salt, pepper, and fresh herbs elevate the ingredients without overpowering their natural taste.
Together, these create a nourishing soup that’s as simple as it is flavorful.
Ingredients
3 medium red bell peppers – Roasted until tender and lightly charred, these give the soup its signature sweet-smoky taste.
2 medium carrots, peeled and chopped – Add natural sweetness and body to balance the acidity.
1 medium yellow onion, roughly chopped – Provides a savory backbone for depth of flavor.
4 garlic cloves, peeled – Roasted garlic mellows into a sweet, nutty note that blends beautifully.
2 medium tomatoes, chopped – Bright, tangy, and fresh, tomatoes are the secondary star here.
2 tablespoons olive oil – Helps with roasting and adds a smooth richness to the finished soup.
2 cups vegetable broth – Keeps the soup light and plant-based while layering extra savory flavor.
1 teaspoon salt – Brings the natural flavors forward without overwhelming them.
½ teaspoon freshly ground black pepper – Adds warmth and a slight kick.
Fresh parsley or basil for garnish (optional) – A final pop of freshness to contrast the roasted notes.
Equipment You’ll Need
- Baking sheet – For roasting the peppers, carrots, garlic, and onion.
- Blender or immersion blender – To puree everything into that silky-smooth texture.
- Large soup pot – For simmering the blended vegetables with broth.
Directions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Spread the bell peppers, carrots, onion, and garlic cloves on the sheet. Drizzle with olive oil and toss everything so it’s evenly coated.
Roasting is the secret step here—it caramelizes the natural sugars in the vegetables, creating sweetness and complexity you can’t get from boiling alone. - After about 25–30 minutes, the peppers should look blistered, and the carrots should be fork-tender. At this stage, remove the tray from the oven.
If you want extra depth, cover the peppers with foil for 5 minutes, then peel off the skins once they’ve cooled slightly.
This isn’t required but gives a smoother final texture. - Transfer the roasted vegetables into a large pot. Add chopped tomatoes and vegetable broth, then bring everything to a simmer over medium heat.
This simmering step isn’t just about heating—it helps the flavors blend, allowing the acidity of the tomatoes to mellow while the sweetness from the carrots intensifies.
- Once everything is bubbling gently, turn off the heat. Use an immersion blender directly in the pot, or carefully transfer batches into a regular blender, to puree until completely smooth. At this point, taste the soup. Adjust with more salt or pepper if needed. If it feels too thick, add a splash of broth or water; if too thin, simmer a little longer to reduce.
- Finally, ladle into bowls and top with fresh parsley or basil if desired. Serve warm with crusty bread or a light salad.
Troubleshooting Tips
- Soup feels too acidic: This happens if the tomatoes overpower the sweetness. Add a small drizzle of honey or an extra roasted carrot to balance.
- Texture isn’t smooth: Blend longer or strain through a fine sieve for ultra-silky results.
- Soup tastes flat: Sometimes all you need is a pinch more salt, a crack of black pepper, or a drizzle of olive oil at the end.
- Too thick or too thin: Add broth to loosen or simmer longer to thicken.
- Leftovers taste bland: Soups often mellow in the fridge. Reheat gently and brighten with a squeeze of lemon juice or sprinkle of fresh herbs.
Dietary Needs & Healthy Swaps
- Vegan-Friendly: Already plant-based—no changes needed!
- Gluten-Free: Naturally gluten-free, so it’s safe for most dietary needs.
- Low-Sodium: Use low-sodium broth and control the salt to your preference.
- Dairy-Free Creaminess: If you crave a creamier soup, stir in a splash of coconut milk instead of cream.
Nutritional Snapshot
Here’s what you get in one serving of this Roasted Red Pepper Tomato Soup with Carrots (about 1 ½ cups):
| Nutrient | Amount (approx.) | Why It Matters |
|---|---|---|
| Calories | 130 | A light option, perfect for lunch or a starter at dinner. |
| Protein | 3g | Small but steady boost—pairs well with bread, grains, or salad for balance. |
| Carbohydrates | 20g | Mostly from vegetables, giving you slow, steady energy. |
| Fiber | 6g | Supports digestion and helps you feel full longer. |
| Fat | 5g | Mostly heart-healthy fats from olive oil. |
| Vitamin A | 120% DV | Excellent for eye health, skin glow, and immune support. |
| Vitamin C | 150% DV | Big immunity booster—also aids iron absorption. |
| Potassium | 15% DV | Helps with muscle function and hydration balance. |
What This Means for You
- Immunity Support: Between Vitamin A and C, this soup works like a natural shield for your body during colder months. That’s why it’s such a great fall soup and winter soup staple.
- Anti-Inflammatory Benefits: Red peppers and carrots are naturally rich in antioxidants, making this a true antiinflammatory soup option for your meal plan.
- Low-Calorie, High-Nutrition: At just 130 calories per serving, you can enjoy it freely without worrying about heaviness. Pairing it with grains or lean protein makes it a complete meal.
- Great for Gut Health: With 6 grams of fiber, this soup helps regulate digestion while keeping you satisfied. That’s especially important if you want a lighter dinner that still feels filling.
- Heart-Healthy Fats: Olive oil adds a small dose of monounsaturated fat, which supports heart health and helps your body absorb fat-soluble vitamins like A and K.
If you’re looking for soups that nourish beyond taste, this one balances comfort with nutrition beautifully. It’s hearty without being heavy, making it a smart choice for both everyday meals and special gatherings.
Budget-Friendly Adjustments
- Use canned tomatoes: If fresh ones are pricey out of season, canned diced tomatoes work just fine.
- Skip fresh herbs: Dried parsley or basil can step in without changing the overall flavor too much.
- Buy peppers in bulk: Roast and freeze extras when they’re on sale—you’ll have them ready for soups, sauces, and pasta.
Creative Leftover Use
- Soup base for pasta: Stir into cooked pasta as a sauce alternative.
- Grain bowl topper: Pour a ladle over quinoa or rice with roasted veggies.
- Freezer stash: Portion into jars or freezer bags—great for quick weekday lunches.
How to Keep It Fresh Longer
- Fridge storage: Store in airtight containers up to 4 days.
- Freezer storage: Freeze up to 3 months. Defrost overnight in the fridge and reheat slowly to preserve flavor.
- Reheating tip: Avoid boiling once reheated; gentle simmering keeps the flavor balanced.
Roasted Red Pepper Tomato Soup with Carrots
Course: Appetizers4
servings10
minutes30
minutes40
minutesIngredients
3 medium red bell peppers – Roasted until tender and lightly charred, these give the soup its signature sweet-smoky taste.
2 medium carrots, peeled and chopped – Add natural sweetness and body to balance the acidity.
1 medium yellow onion, roughly chopped – Provides a savory backbone for depth of flavor.
4 garlic cloves, peeled – Roasted garlic mellows into a sweet, nutty note that blends beautifully.
2 medium tomatoes, chopped – Bright, tangy, and fresh, tomatoes are the secondary star here.
2 tablespoons olive oil – Helps with roasting and adds a smooth richness to the finished soup.
2 cups vegetable broth – Keeps the soup light and plant-based while layering extra savory flavor.
1 teaspoon salt – Brings the natural flavors forward without overwhelming them.
½ teaspoon freshly ground black pepper – Adds warmth and a slight kick.
Fresh parsley or basil for garnish (optional) – A final pop of freshness to contrast the roasted notes.
Directions
- Preheat oven to 400°F (200°C). Arrange peppers, carrots, onion, and garlic on a baking sheet, drizzle with olive oil, and roast 25–30 minutes.
- Remove tray, let vegetables cool slightly. Peel pepper skins if you want a smoother texture.
- Transfer roasted vegetables to a large pot. Add chopped tomatoes and vegetable broth.
- Simmer gently for 10 minutes to let flavors blend.
- Use an immersion or regular blender to puree the soup until smooth.
- Taste and adjust seasoning with salt and pepper as needed.
